Ingredients
1/2 cup oil for frying corn tortillas
12 corn tortillas
8 ounces of shredded mild cheddar cheese (for filling)
1 1/4 cup enchilada sauce (see recipe index)
2 ounce additional shredded cheese (for topping)
1/2 cup sour cream (for garnish)
Instructions
1. Heat oil in frying pan over medium heat, and fry corn tortillas for a few seconds on each side. Remove from heat and drain onto paper towel lined sheet tray. Allow to cool.
2. Divide the 8 ounce of cheese between the 12 tortillas, and roll into cigar shape. Place in 13 by 9 pan.
3. Spoon enchilada sauce over rolled tortillas.
4. Sprinkle with additional 2 ounce of cheese.
5. Bake at 350 for 15 to 20 minutes.
6. Remove from oven and garnish with sour cream.
https://www.youtube.com/watch?v=UDsXEXw0zT8
- ½ cup oil for frying corn tortillas
- 12 corn tortillas
- 8 ounces of shredded mild cheddar cheese (for filling)
- 1¼ cup enchilada sauce (see recipe index)
- 2 ounce additional shredded cheese (for topping)
- ½ cup sour cream (for garnish)
- Heat oil in frying pan over medium heat, and fry corn tortillas for a few seconds on each side. Remove from heat and drain onto paper towel lined sheet tray. Allow to cool.
- Divide the 8 ounce of cheese between the 12 tortillas, and roll into cigar shape. Place in 13 by 9 pan.
- Spoon enchilada sauce over rolled tortillas.
- Sprinkle with additional 2 ounce of cheese.
- Bake at 350 for 15 to 20 minutes.
- Remove from oven and garnish with sour cream.